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Love to cook!

post #1 of 9
7/10/09 at 12:28pm
Thread Starter 
Hello Everyone!

I was wondering if anyone could tell me how many people I can cater to at once without needing a license?
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post #2 of 9
7/10/09 at 1:06pm
I'll move this to a cooking forum. The one in which you posted it is for introducing yourself.

You'll need to explain where in the world you are. Laws vary from county to county, from country to country. This site has members from everywhere.

Good luck!
Mezzaluna
Moderator Emerita, Welcome Forum
***It is better to ask forgiveness than beg permission.***
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post #3 of 9
7/10/09 at 1:16pm
Thread Starter 

Love to cook

oops sorry, i'm new to the site and a bit lost:rolleyes:
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post #4 of 9
7/10/09 at 1:38pm
In my "limited experience", the number of people served has nothing to do with license requirements, you are either a licensed catered or you are not.

You need to check with your local health inspector, business license authority, local zoning official, and your insurance agent!
Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #5 of 9
7/10/09 at 2:37pm
Thread Starter 

Catering license

Thank you for your reply. Recently I saw something in the news in North Dakota about a lady that got in trouble for catering without a license and they mentioned how many people you can cater to without having to get one but I can't for the life of me remember what that number was :rolleyes::cool:
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post #6 of 9
7/10/09 at 2:53pm
according to this newspaper, the number is "large"

Salmonella | KXNet.com North Dakota News

There is another outbreak of a food-borne illness to reportassociated with an unlicensed caterer in McLean County.

State health officials say Aggie Jennings ran an unlicensed catering business from her farm and has been ordered to stop catering after dozens became ill from three events she catered
.....
By North Dakota law those who cook for a large groups of people are required to be licensed. People who attended the gatherings reported nausea, vomiting, diarrhea, cramps and fever
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post #7 of 9
7/10/09 at 3:09pm
Thread Starter 

catering

Thanks, wish they defined large. I know people who think cooking for 4 is large.....lol
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post #8 of 9
7/10/09 at 4:52pm
I'd suggest your "first stop" is your local health inspector as that's the person that is going to come after you in the event of problems. I can almost guarantee they will explain the rules, regulations, and "hoops" you'll have to "jump through" to be legal.

Next is your insurance agent. You ARE going to carry liability insurance, right?
Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #9 of 9
7/10/09 at 7:38pm
It is a lot easier to be a "personal chef" and cook on site. Liability insurance is still needed though!
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